A quick, easy poke cake with the classic taste of chocolate, coconut and almond!
Bake cake according to directions on box. (You'll need 3 eggs, 1/2 cup cooking oil and water.)
While cake is baking, prepare pudding. (You'll need 2 cups of milk.) Keep warm.
Lightly toast coconut on baking sheet in 350 degree oven for about 5 minutes, watch closely.
Toast almonds on baking sheet at 350 degrees for about 7-10 minutes, watch closely.
Set toasted coconut and toasted almonds aside.
When cake is done and still hot, poke holes in it with the handle of a wooden spoon.
Spread warm pudding over warm cake. Use rubber spatula to coax pudding into the craters you made to recieve it. :)
Set cake aside to cool.
For this recipe, make Hershey's Famous Lickety Split frosting but use dark chocolate cocoa and only 1 teaspoon vanilla. Add 1/2 teaspoon almond extract.
Frost cake and before frosting sets, top with toasted coconut then toasted almonds. Press topping lightly into frosting so it stays put.
This cake should be refrigerated.